Fresh, flavorful, and ready in less than 30 minutes, this light take on Baja chicken tacos just might become a go-to family meal! Top with your favorites – we love green leaf lettuce, red cabbage, homemade pico de gallo, and a simple chipotle-flavored crema!
Happy almost Cinco de Mayo! I have to admit that, without being very well-versed in the history, this day is for me basically just an excuse to celebrate and consume a lot of Mexican food. Not that I need an excuse! I’ve always loved Mexican food, I’m basic like that, but started making way more of it for myself when we moved to Belgium in 2015 – there is NOT a lot of Mexican here, as I’ve noted before with chagrin!
So, have you ever met a taco you didn’t like? Right, me neither. And these Baja chicken tacos will be no exception. They are so easy and quick to make, but the marinade absolutely punches above its weight.
Chicken Marinade With Greek Yogurt
Chili powder, garlic powder, cumin, and lime juice all play together nicely to flavor the chicken, while Greek yogurt is my secret ingredient for all chicken marinades. Just a couple tablespoons makes the whole mixture thick and creamy, and keeps your cooked chicken incredibly moist.
The night I took these photos, it was raining something fierce, so I cooked the chicken inside on the stove, but if I’m being honest, my FAVORITE way to make these is to prep the chicken in the marinade and hand off the affair to my husband, waving in the general vicinity of the grill. 🙂
Here you can see the cooked chicken, which I’ve cut into taco-sized strips on the cutting board. And next to it, you can see the same chicken piled into a bowl, for the sake of microwaving it to stay warm after said husband came home later than expected from work. Real life, what can you do.
Even though this meant we were already eating a bit later than usual, I still prepped all the tacos on a tray and snapped a couple of photos.
Generally speaking, I have instituted a rule that I don’t photograph what we’re eating for dinner that night, because it’s just too stressful. However, having already made these tacos several times in the span of a couple weeks, and being completely enamored of them, I was bound and determined to get photos and share them here before Cinco de Mayo. So here we are – even if I only beat the deadline by a hair!
More Mexican and Tex-Mex Inspired Recipes:
- Skinny Classic Margaritas
- Mexican Chocolate Cake
- Paloma Cupcakes (cocktail-inspired!)
- Easy Flour Tortillas From Scratch (THE most popular recipe on the site)
- Crispy Spiced Chickpea Tacos
- Sheet Pan Shrimp Fajitas
If you’ve tried these tacos or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Skinny Baja Chicken Tacos
Yield 3-4 servings
Fresh, flavorful, and fast, this skinny take on Baja chicken tacos just might become a go-to family meal! Top with your favorites - we love green leaf lettuce, red cabbage, homemade pico de gallo, and a simple chipotle-flavored crema.
- 2 heaping tablespoons plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- juice of 1 lime
- a pinch of kosher salt
- a few turns of freshly-ground black pepper
- 1 lb. (about 500 grams) boneless skinless chicken breasts
- tortillas, to serve
- shredded red cabbage
- shredded green leaf lettuce
- pico de gallo
- chopped avocado or guacamole
- finely chopped cilantro
Chipotle Crema, optional, to finish:
- 1/2 cup plain Greek yogurt
- 1-2 tablespoons adobo sauce (from canned chipotle chiles)
- In a medium bowl, combine the Greek yogurt, olive oil, chili powder, garlic powder, cumin, lime juice, salt, and pepper to make the marinade. Whisk until evenly combined. Add the chicken breasts and flip so that each side is coated. Set aside to rest for at least 5-10 minutes. (See recipe note.)
- When ready, grill or sauté the chicken for 3-4 minutes on each side in a skillet lightly misted with cooking spray over medium-high heat, until lightly browned and cooked through. Discard the marinade.
- While chicken cooks, gently warm tortillas and prepare other toppings as desired. If making the chipotle crema, combine 1/2 cup Greek yogurt and 1-2 tablespoons adobo sauce in a small bowl and stir to combine.
- When chicken is done, remove to a cutting board and slice into bite-sized strips. Fill tortillas, top as desired, and enjoy!
- If you want to get a head start, you can prepare the marinade and let the chicken rest in it, covered, in the fridge, for a couple of hours. I haven't personally tried longer than that - if you let it go a really long time, like all day or overnight, it's possible the acidity of the lime juice would negatively affect the texture of the chicken.
- Recipe adapted from The Live Fit Girls.
Cuisine Mexican, Tex-Mex
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